Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
International Journal of Gastronomy and Food Science · Aralık 2021
YÖKSİS Kayıtları
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
International Journal of Gastronomy and Food Science · 2021 SCI-Expanded
Dr. Öğr. Üyesi MİNE ASLAN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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2022 ISSN: 1878-450X SCI-Expanded Q3
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Determination of quality parameters and gluten free macaron production
from carob fruit and sorghum
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2022 ISSN: 1878-450X SCI-Expanded Q3
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The effect of boiling, germination and roasting on bioactive properties,
phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica
L.) and oils
2022 ISSN: 1878-450X SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
2022 ISSN: 1878-450X SCI-Expanded Q2
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Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
2022 ISSN: 1878-450X SCI Q3
Prof. Dr. MUSTAFA KARAKAYA →
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets
2023 ISSN: 1878-450X SCI-Expanded Q3
Doç. Dr. KÜBRA ÜNAL →
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
2021 ISSN: 1878-450X SCI-Expanded Q2
Dr. Öğr. Üyesi MİNE ASLAN →
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle
2022 ISSN: 1878-450X SCI
Dr. Öğr. Üyesi NEZAHAT OLCAY →
Could ultrasound-assisted extraction be an alternative to the traditional method in terms of bioactive properties and sensory qualities of cold brew?
2025 ISSN: 1878-450X SCI-Expanded Q2
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Makale Bilgileri
ISSN1878450X
Yayın TarihiAralık 2021
Cilt / Sayfa26
Scopus ID2-s2.0-85125888945
Özet
This study aimed to evaluate the effects of fermented soy powder (FSP) and fermented lupin powder (FLP) at 0–30% ratio on chemical, physical and sensory properties of cake samples. The 30% usage ratio of legume powders increased the protein, ash, fat, Ca, Cu, Fe, Mg, Mn, P and Zn content of cake samples up to 15.8%, 2.0%, 22.4%, 113.19 mg/100g, 0.27 mg/100g, 3.34 mg/100g, 48.64 mg/100g, 0.68 mg/100g, 441.82 mg/100g and 1.60 mg/100g (for FSP) and 13.2%, 1.7%, 19.9%, 99.04 mg/100g, 0.25 mg/100g, 2.65 mg/100g, 22.41 mg/100g, 10.56 mg/100g, 376.17 mg/100g and 1.29 mg/100g (for FLP), respectively. The total phenolic content and antioxidant activity content of the cake samples containing FSP ranged between 2.61 mgGAE/g and 3.60 mgGAE/g and between 34.34% and 41.35%, respectively. Cake samples with FSP at all utilization levels contained higher antioxidant activity than cake with FLP. Increasing ratios of FSP presented lower L* and b* crust color compared to control. FLP had a less negative effect on the volume and firmness values of cake than FSP. Sensory analysis results revealed that the use of FSP and FLP over 20% ratio decreased overall acceptability scores of the cakes.
Yazarlar (2)
1
Mine Aslan
2
Nermin Bilgiçli
ORCID: 0000-0001-5490-9824
Anahtar Kelimeler
Cake
Fermentation
Lupin powder
Soy powder
Wheat flour
Kurumlar
Necmettin Erbakan Üniversitesi
Meram Turkey
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Gastronomy and Food Science
Q1
SJR Skoru0,673
H-Index50
YayıncıElsevier B.V.
ÜlkeNetherlands
Cultural Studies (Q1)
Food Science (Q2)
Metrikler
16
Atıf
2
Yazar
5
Anahtar Kelime